Skillet Franks and Potatoes
This home-style favorite features franks, potatoes and bell peppers prepared in a skillet
Hands On:40 | Total: 40 | Makes: 4 servings (1 frank and 1 cup potato mixture each)
1 pkg (16 oz each) Hebrew National® Quarter Pound Beef Franks
3 tablespoons Pure Wesson® Vegetable Oil, divided
4 medium red potatoes, chopped, cooked and drained (4 med = about 3 cups)
1 large onion, chopped (1 large = about 1 cup)
1 medium green bell pepper, chopped (1 med = about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, optional
- Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
- Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
- Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.
4 servings (1 frank and 1 cup potato mixture each) Calories 599; Total Fat 42 g(Saturated Fat 14 g); Cholesterol 57 mg; Sodium 1308 mg;
Carbohydrate 42 g; (Dietary Fiber 4 g, Sugars 4 g); Protein 16 g;
Percent Daily Values*: Vitamin A 3%; Vitamin C 75%; Calcium 2%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
Brought To You By ConAgra Foods(R)